This dal tadka is just like you get at your favorite Indian restaurant but it’s made at home in under 30 minutes! This restaurant style (dhaba style) yellow dal tadka is incredibly delicious with a smokey flavor.
1tablespoonCilantro or coriander leavesfinely chopped
For Tempering:
2-3tablespoonsGhee (clarified butter)
1teaspoonCumin seeds
3-4ClovesGarlicsmashed
3Dried red chilies
½teaspoonHing (Asafoetida)
½teaspoonRed chili powder
Instructions
Wash toor dal under running cold water until water runs clear. Or rinse them in a bowl 2-3 times or until the water is not cloudy anymore.
Take toor dal, onion, tomato, ginger, garlic, green chili, salt, turmeric powder, red chili powder and water in the liner of instant pot. The same can be done in a stovetop pressure cooker.
Cover the instant pot with a lid, and keep the valve in a sealing position. Pressure cook (manual) for 5 minutes. Stovetop pressure cooker, cook for 3-4 whistles on medium heat.
Let the pressure go down by itself and once the pin drops open the lid.
Stir it well and turn on the saute mode if you want piping hot dal tadka.
Add smoked paprika, garam masala, crushed kasoori methi, lemon juice and chopped cilantro. Mix well.
Heat a small tadka pan on medium heat. Once hot add ghee. Once the ghee is hot add cumin seeds and let them sizzle a bit.
Add garlic cloves and dried red chilies and saute for a minute.
Add hing and red chili powder. Immediately add the tempering to the dal. Cover it to trap the flavors and aroma.
Notes
Dhunagr Method (If not using smoked paprika):
Do this before adding tadka on top. heat the charcoal on the direct flame. Use the rack and tongs. Use the natural lump charcoal. Do not use instant light charcoal briquets as these have chemicals in them and we don’t want that smell of chemicals in the dal tadka. Keep turning and heating till it gets smokey, hot and red.
Place that hot charcoal in the small steel katori or bowl. Place that katori in the center.
Add ¼ teaspoon of garlic paste on hot charcoal. And drizzle ¼ teaspoon of ghee. As soon as the ghee heats, the smoke will come out.
Immediately cover with the lid to trap all the smoke. Keep it covered for 4-5 minutes and let the flavor get infused. You can increase the smoking time as per your liking. But start with 5 minutes and taste. Increase the smoking time up to 10 minutes if required more smokiness.
Once done, remove the katori with the help of tongs.
RECIPE NOTES:
In tempering aka tadka, ghee is highly recommended. This gives a rich flavor to the dal tadka.
Always add these 3 spices (garam masala, kasoori methi and smoked paprika) after pressure cooking to retain their flavor and aroma.
To make it vegan, you can use oil, but flavors will be compromised.
If making for guests then you can make the dal ahead of time minus tadka. At the time of serving make the tempering and serve. This way it tastes much better.
Do not wait after adding red chili powder to the tadka. Add that immediately to the dal otherwise, chili powder will burn and gives a burnt, bitter taste.